Cabbage and apple juice soup

Cabbage and apple juice soup

Total: 2 hr | Active: 40 Min.
Nutritional value / people: 492 kcal
, Fat: 23 g
, Carbohydrate: 57 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Caraway sticks

220 g white flour
1 tsp salt
2 tsp dry yeast
1 tsp caraway seeds, finely chopped
1 ½ dl lukewarm water
1 tbsp butter, melted, left to cool


1 tbsp butter
1 shallot, finely chopped
150 g mealy potatoes, cut into small pieces
250 g raw sauerkraut, pressed
4 dl apple juice
5 dl vegetable bouillon
1 ½ dl cream, beaten until light and frothy
salt, to taste
a little pepper
a little paprika
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How it's done

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Caraway sticks

Mix the flour, salt, yeast and caraway seeds in a bowl. Add the water and knead to form a dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Dough: On a surface lightly dusted with flour, roll the dough out to a thickness of approx. 2 mm, fold twice and cut into strips approx. 1 cm thick. Transfer to an oven tray lined with baking paper, coat with a little butter.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Turn the caraway sticks and bake for about another 5 mins. Remove from the oven, allow to cool on a cooling rack.


Heat the butter, sauté the shallot, add the potatoes and sauerkraut, continue sautéing for approx. 5 mins Pour in the apple juice and stock, bring to the boil. Reduce the heat, cover and simmer gently for approx. 40 mins. Puree the vegetables with the liquid, stir in 2/3 of the cream, season. Decorate the soup with the remaining cream and a little paprika. Serve with the caraway sticks.

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